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Baked Macaroni Loaf

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Ingredients
  Unbroken macaroni 8 Ounce (1 Package)
  Salt 1 Tablespoon
  Boiling water 2 Quart
  Chopped green pepper 1 Tablespoon
  Chopped onion 2 Tablespoon
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Chopped pimiento 1 Tablespoon
  Eggs 3 , beaten
  Milk 1 1⁄2 Cup (24 tbs)
  Dry bread crumbs 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Grated american cheese 1⁄2 Pound
Directions

Dip ends of macaroni into boiling salted water, slowly pushing rest in as ends become softened.
Cook, uncovered, until tender, about 20 minutes, occasionally lifting up macaroni gently with a fork to prevent sticking.
Drain, rinse with hot water.
Saute pepper, onion, and celery in butter in a saucepan 1 minute.
Stir in pimiento, eggs, milk, crumbs, salt and cheese.
Lay 1/4 of strands of macaroni in lengthwise layers in greased loaf pan 8 1/4 x 4 1/2 x 2 3/4 inches.
Pour in 1/4 of cheese mixture.
Repeat until all ingredients are used.
Bake in moderate oven (325° F.) 1 hour.
Turn out on a platter, serve with piping hot Tomato Sauce.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2837 Calories from Fat 1336

% Daily Value*

Total Fat 150 g230.6%

Saturated Fat 86 g430.1%

Trans Fat 0 g

Cholesterol 1002.5 mg334.2%

Sodium 7859.4 mg327.5%

Total Carbohydrates 252 g84.1%

Dietary Fiber 12.6 g50.6%

Sugars 33.9 g

Protein 121 g242.5%

Vitamin A 107.6% Vitamin C 48.1%

Calcium 215.2% Iron 85.5%

*Based on a 2000 Calorie diet

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Baked Macaroni Loaf Recipe